This may be one of the easiest recipes I’ve ever shared–not that they’re ever that complicated–but I whipped up this bowl so quickly on Sunday night and got a few messages asking for the recipe, so here it is. I usually roast or grill chicken at the beginning of the week and have it on hand for easy, healthy meals like this one. There were two chicken breasts left and I just so happened to have the rest of these ingredients laying around, and put this easy chipotle bowl recipe together.

My Quick and Easy Chipotle Bowl Recipe

I’m a big fan in Chipotle. I used to get it all the time – but try to keep my sodium intake low, and avoid eating out during the work week when I can. This is healthier and costs less than chipotle, and you can cater it to any dietary restriction. When I am reducing my carb intake, I skip out on rice. Paleo? Exclude the corn. I’m sure you could make the chicken have more of a wow factor but this is quick and easy. You could grill the corn yourself but I’m going for easy, so I just used frozen grilled corn. Grill what you want to (grilled onions are the best, right) or just chop them and toss them in when you’re in a pinch. Chop avocado, make your own guac, or buy ready made guac at the store. it’s fast, easy, and always tastes good. 

Ingredients

Chicken Breast (1)
Red onion, chopped (1/3)
Roma tomato (1)
Avocado (1)
Orange pepper (1)
1 cup of lettuce
Trader Joe’s frozen grilled corn
White rice (8 oz)
Olive oil and balsamic to taste
Fresh salsa and/or guacamole (to taste)

How to prepare it

Ok, so this is literally the easiest thing ever. I used the bagged frozen jasmine rice and roasted corn from Trader Joe’s, so I heated those up and chopped up some peppers, 1 avocado, 1/3 red onion, and added some olive oil and balsamic. I was feeling real lazy but plan on upping my game with some guac and salsa next time.And voila. The easiest chipotle bowl ever without all the sodium.

 Here’s how to roast the perfect chicken.